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Blueberry hand pies

These delicious personal sized hand pies are the best.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: blueberry hand pie recipe, blueberry hand pies, hand pie recipes, whole grain baked goods, whole wheat baked goods
Servings: 12 servings
Author: Amy- A Red Spatula


  • baking sheet, rolling pin, biscuit cutter, pastry brush, sharp scissors


  • 1 recipe pie dough I gave several options in this post. If you prefer, you can use store bought as well.
  • 2 cups blueberries
  • 2 tablespoons sugar You can always use less if you prefer. I was using a sweetened cream cheese icing, so I didn't need it too sweet. I also don't like overly sweet desserts too.
  • 2 tablespoons flour or cornstarch I used flour in this recipe. You can always use cornstarch if you want a thicker filling.
  • 1 egg
  • 1 tablespoon milk
  • flour this is for dusting your surface, so that will depend on how much you want to use. I used about 2 tablespoons

Cream Cheese Drizzle

  • 3 tablespoons cream cheese, softened
  • 1 tablespoon powdered sugar If you like it sweeter, go ahead and add more sugar
  • 1/2 teaspoon vanilla
  • milk add this to achieve the consistency you are looking for in your glaze


  • About 15- 30 minutes before baking, pull your dough from the fridge and set it on the counter to soften just a touch. If you are using a store bought crust, disregard this step.
    Preheat oven to 385 degrees.
    Line a baking sheet with parchment and set aside.
    Mix egg and milk in a small bowl and set aside. This is your egg wash.
    Now, you want your
    Roll pie dough to 1/8 inch thick on a lightly floured surface. You don't want to have this too heavily floured as the dough will absorb too much flour and become tough. So, use what you need, but not too much.
    I used a 3 inch biscuit cutter to cut mine. I like to dip in the flour, then cut. It keeps the circles from sticking.
    Cut your circles as close as your are able to avoid waste.
    Place half the circles on the baking sheet. They don't spread much, so you won't need more than an inch between them.
    Fill the circles on the baking sheet with the blueberry filling. You want to make sure the filling stays in the middle of the circle. I used about 1 1/2 tablespoon in mine.
    Brush egg wash around the edges of the circles on the parchment.
    Place another circle on top of the filled circles. You may need to stretch it just a touch to get the circle to cover the bottom. Press closed with your fingers first. Next, crimp with a fork. With the flaky dough I use, the fork crimps won't hold their shape in baking, but it will help to keep the filling in.
    Brush the top with the egg wash. I used a pair of sharp scissors and snipped the top for vent. Those berries will release a lot of steam when they start baking.
    Now, place in oven on the middle shelf.
    Bake until they are a deep golden brown and the blueberries have started to leak from the pies.
    If you are using the cream cheese glaze, you can drizzle right away or wait until they are cooled slightly. We have done it both ways and like it both ways. This will be a personal preference.
    Now, sit back and enjoy. You deserve it!

Cream Cheese Drizzle

  • Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon milk. Mix on high speed until smooth. Add more milk to achieve the desired consistency.